Chef Ainsley Harriott continued his tour of the Caribbean this week visiting the Rabot Estate and St James Club Morgan Bay in Saint Lucia on Ainsley’s Caribbean Kitchen.
Ainsley started his tour with a visit to the Piton mountains where he grafted his own coco tree and learnt how coco are harvested. He then head to St James Club Morgan Bay where he served up delicious looking chocolate dropped scones with tropical fruits and coconut run liqueur.
Oh his visit to the Boucan Restaurant, Ainsley met head chef David Demaison who treated him to a chicken bois bande with white chocolate mash potato dish.
Ainsley finished his trip serving up a refreshing mango coconut daquiri.